Displaying Matches 17 thru 32 of 466 Found. BACKNEXT
The Downsides and Upsides of Curbside by Amelia Levin Once the exclusive territory of fast-food purveyors, curbside service has expanded its advantages to casual concepts of all sizes, and independents -- even upscale -- are figuring out how to build sales by offering convenience with curbside pickup. Here's how. . . . more >>
How to Prepare For and Profit From St. Valentine's and Mother's Day Traffic by Joe Abuso For many restaurants, St. Valentine's Day and Mother's Day are the two biggest days of the year. With a little planning and strategy these holidays have the potential to turn an otherwise lackluster February and May into real bright spots on your annual sales picture. Let's examine several best practices other operators have used successfully for these important restaurant connected holidays. . . . more >>
The Key to Controlling Labor Cost: A Shift-by-Shift Strategy to Create a Winning Labor Budget by Joe Erickson While the war on labor cost may never be totally won, the day-to-day battles can. The key to winning is to view each and every shift as an individual battle. You must have a battle plan if you expect to win more than you lose. Likewise, you must consistently execute the plan to accomplish your objectives. . . . more >>
How to Add Partners and Shareholders to Your Venture by David Denney Perhaps you need to raise operating capital and relations with your current partners have soured, you want to buy them out but do not have the cash or borrowing power to do so. Either way, there's plenty to consider before bringing in a new partner. . . . more >>
Don't Let Theft Happen in YOUR Business: What Every Independent Operator Should Know About Essential Restaurant Controls by Jim Laube Restaurants are prime targets for theft. You've got what thieves want; namely food, liquor &, of course, CASH. The National Restaurant Association estimates that the typical independent restaurant loses 4% to 5% of sales to theft every year. This article gives you practical, easy to implement controls and procedures that every operators needs to know to protect their valuable products and cash. . . . more >>
How to Get Started Manufacturing and Retailing Specialty Foods by Diana Lambdin Meyer Starting a retail sales operation is a tempting option for many restaurateurs and chefs, particularly when a stagnant economy and real estate market cloud the potential for opening a second and third restuarant location. But just because customers rave about your spaghetti sauce, your chili or your salad dressing doesn't mean it will automatically sell at the grocery store and more importantly, make your time and investment pay off. . . . more >>
How to Promote Seasonal Holiday Business by Howard Riell Tradition versus innovation is a tightrope every restaurateur has to walk, and at no time is that rope pulled tighter than in the last couple months of the year when patrons also feel the tug between love of tradition and the thirst for the new. Here is how some of your peers keep their balance during this season. . . . more >>
How to Manage Online Customer Reviews by Amelia Levin For better or for worse, Yelp, TripAdvisor, Zagat and other online user review sites are here to stay, just as social media continues to become the wave of the future. If you're doing everything right - your food is good, your service top notch, your house is clean and running smoothly - you'll get great reviews, if not, it's time to take a closer look at your restaurant. . . . more >>
Measurable Improvement: A Three-Phase Approach to Increasing Profits With Food Cost Control Systems by Joe Erickson You absolutely must have systems in place for every phase of your operation.
In this article we'll discuss the systems and controls necessary for controlling food and beverage cost, many of which are used
by the big chain operators. Used regularly, these systems will help you recognize and reduce your overall
food and beverage cost. . . . more >>
Restaurant Systems: 90-day Plan on Which Systems to Implement First by Joe Erickson In order for a restaurant to be successful, it must deliver consistent quality in both product and service. Considering that 60-80% of your business comes from repeat customers; it's paramount that you meet or exceed your guests' expectations over and over. However, too many operators fail to recognize that in order to be consistent, they must have restaurant systems in place that promote consistency . . . more >>
Recipe Costing Basics: How To Calculate The Cost of Your Menu Items Operators who commit to an ongoing, accurate menu costing discipline have vital information to make intelligent business decisions which directly impact their food cost and bottom line. In this article, we look at how to put in place a "cornerstone" business practice of the restaurant industry. . . . more >>
How to Determine If a Prime Vendor Program Is Right for Your Restaurant By Lee Plotkin Setting up a purchasing program that's a good fit for your concept is important in today's competitive marketplace, especially as costs continue to soar. This article examines strategies to effectively reduce costs without diminishing quality and service. . . . more >>
How to Develop a Management Incentive Program for Your Restaurant by Joe Erickson Give your manager's a stake in how well your restaurant performs by implementing an effective incentive compensation program. Get a sample of what some successful organizations are doing to reward and motivate key team members. . . . more >>
The Top 10 Myths of Restaurant Profitability by Jim Laube Conventional wisdom in the restaurant business is
often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money. . . . more >>
Legal Aspects of Using Other People's Money by David T. Denney, Esq. When a marriage between "Business Savvy" and "Other People's Money" works, it has all the romance of a love story, with all parties benefiting financially. That said, there are significant legal pitfalls to avoid, especially when considering private investors to finance your startup. . . . more >>
How Your Independent Pizzeria Can Compete (& Win) Against the Chains by Dave Ostrander Most franchises succeed because they offer proven recipes, training, marketing, purchasing, legal, accounting, and brand-name recognition to their franchisees. The best pizza doesn't always win. The best-run business does. A well-run independent pizzeria is a beautiful and profitable thing. . . . more >>
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